When Chris Bianco started the diminutive Pizzeria Bianco inside the back corner of a neighborhood grocery store in 1988, little did he know that he would be such a driving force in the slow food movement and specifically the artisanal pizza front.
Chris, who won the James Beard Award for Best Chef: Southwest in 2003, helped spawn a generation of independent and artisanal pizzeria’s, lending his advice, wisdom and food philosophies to dozens of fellow chefs and restaurateurs.
Chef Nancy Silverton, who founded La Brea Bakery and was a co-founder of Pizzeria Mozza, stated in her book The Mozza Cookbook, “If there was any pizza that I did aspire to, it was a pie made by Chris Bianco, whose Pizzeria Bianco in Phoenix, AZ is a mecca for the pizza obsessed. When I took a bite of Chris’ pizza, I was speechless. Eating it turned out to be a life altering experience.”
For Chris, the food is a result of his relationships and his intention. Relationships with the farmers, the local producers, his family, customers and staff; and the respect and sincere intentions he approaches his recipes with, as well as the many interpersonal relationships that have influenced his philosophy and who he is.